*  Exported from  MasterCook  *
 
               GULF SNAPPER WITH AVOCADO AND TOMATILLO SALSA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main Dish
                 Cyberealm                        Kooknet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Tomatillos -- husks removed
                         -and coarsely chopped
      1/4                White Onion -- peeled and
                         -roughly chopped
    2                    Cloves Garlic -- peeled
    2                    Serrano or Jalapeno Chilies,
                         -stemmed, seeded, and
                         -coarsely chopped
    1       c            Water
    1       tb           Red Wine Vinegar
      1/2                Avocado -- peeled and pitted
    1       sm           Bunch Cilantro -- chopped
    1                    Lime -- juiced
                         Salt
                         Ground Black Pepper
   32       oz           Gulf Snapper Fillets
    4       ts           Dried Oregano
                         Vegetable Cooking Spray
    2                    Limes -- cut in wedges
                         Sprigs of Fresh Cilantro
 
   Combine tomatillos, onion, garlic, chilies, water and
   vinegar in a saucepan. Bring to a boil and simmer for
   about 15 minutes. Transfer solid ingredients to a
   blender. Add avocado, chopped cilantro, lime juice,
   and 1 tb of the cooking liquid. Blend just until
   smooth, adding additional cooking liquid if necessary.
   Transfer to a saucepan, season with salt and pepper
   and heat through just before serving. Sprinkle snapper
   with oregano, salt and pepper. Lightly coat a
   non-stick skillet with vegetable spray. Saute fish
   over medium-high heat until cooked, but not falling
   apart, about 4 minutes on each side.
   
   Presentation: Spoon a puddle of salsa onto 4 dinner
   plates and place snapper on top of sauce. Arrange line
   wedges on or around the fish; garnish with sprigs of
   cilantro and serve.
   
   Source: Unknown Typed by Katherine Smith
  
 
 
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